Kitchen Audit (HS)

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Cleanliness

• Are kitchen floors clean?

  Yes

  No

  N/A

• Are kitchen walls clean?

  Yes

  No

  N/A

• Are all contact points clean?

  Yes

  No

  N/A

• Are all equipment surfaces clean?

  Yes

  No

  N/A

• Are all high level areas (including Canopy, Gullies, Ansul Taps, Lights & Celings) clean?

  Yes

  No

  N/A

• Are all service fridges/freezers clean?

  Yes

  No

  N/A

• Are all the mealstreams clean?

  Yes

  No

  N/A

• Are all the microwaves clean?

  Yes

  No

  N/A

• Are all the walk-in fridges and freezers clean?

  Yes

  No

  N/A

• Are all wheels and casings clean?

  Yes

  No

  N/A

• Are all fryers clean?

  Yes

  No

  N/A

• Is all cutlery and cutlery polisher clean and polished?

  Yes

  No

  N/A

• Is all other kitchen equipment clean? (Toaster/Panini machine etc.)

  Yes

  No

  N/A

• Is chargrill clean?

  Yes

  No

  N/A

• Is chip scuttle clean?

  Yes

  No

  N/A

• Is clam grill clean?

  Yes

  No

  N/A

• Is hot hold clean?

  Yes

  No

  N/A

• Is kitchen card available and completed accurately?

  Yes

  No

  N/A

• Is plate warmer clean and in good condition?

  Yes

  No

  N/A

• Is pot wash and sink area clean and tidy?

  Yes

  No

  N/A

Critical Focus

• Do the kitchen staff know the SOP of the week?

  Yes

  No

  N/A

• Were there any food products found out of date?

  Yes

  No

  N/A

• Was there evidence found indicating artificial extension of shelf life?

  Yes

  No

  N/A

Food Safety (HACCP)

• Are all products correctly labelled?

  Yes

  No

  N/A

• Were all food items found to be within their documented shelf life?

  Yes

  No

  N/A

• Are hand washing facilities accessible, fully stocked and displaying the correct notices?

  Yes

  No

  N/A

• Are hand washing guidelines being followed by all staff on duty?

  Yes

  No

  N/A

• Are separate facilities available for handling raw & cooked products and is there no risk of cross contamination?

  Yes

  No

  N/A

• Are there at least 2 food probes available, in use and clean, with available probe wipes?

  Yes

  No

  N/A

• Are temperatures being monitored and recorded correctly?

  Yes

  No

  N/A

• Are all foods stored safely?

  Yes

  No

  N/A

• Are all staff wearing clean, correct uniform?

  Yes

  No

  N/A

• Is there a 'clean as you go' regime in place and were only suitable chemicals and clothes found in food preparation areas?

  Yes

  No

  N/A

Stock Control

• Are up to date build-to/prep levels in place to help drive sales, and are they being adhered to?

  Yes

  No

  N/A

• Has food wastage been regularly entered onto APoS and reports being utilised?

  Yes

  No

  N/A

• Is food stock holding within pub specific target?

  Yes

  No

  N/A

• Are all food stock control measures in place?

  Yes

  No

  N/A

• Are all hot holding guidelines being followed and levels displayed, up to date and being followed?

  Yes

  No

  N/A

• Are food line checks being completed and recorded in the KDMLB?

  Yes

  No

  N/A

• Are oil management practices in place?

  Yes

  No

  N/A

• Have all delivery notes been entered on APoS with 100% accuracy on the day of delivery?

  Yes

  No

  N/A